Historically, most wines contained less than 14 percent alcohol - either because there wasn't enough sugar in the juice to attain a higher alcohol level, or because the yeasts died off when the alcohol reached 14 percent, halting the fermentation.
| Game | Time | WPM | Accuracy |
|---|---|---|---|
| 151 | 2013-06-01 20:15:20 | 67.74 | 96% |
| 112 | 2012-11-28 20:32:01 | 68.40 | 98% |